Welcome to Gluten Free-zer Friday! Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!

To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves). For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe. Sort out by type of food or area of the store as you choose, or just leave as is. Happy cooking!

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts. Spread into 4 8×8 pans. Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy duty mixer or bowl with a spoon. When batter is well combined, add the sparkling water. Mix until combined. The texture of the batter should be rather thick. Use in above recipe.

To do egg-free: Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together. Wisk over medium heat until thickened and gooey egg-like consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings. See this post for photos of how I shape the dough. I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze). I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer. When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice. I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap. Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed: parchment, plastic wrap

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Roasted Veggie Pizza Topping (Doubled recipe)

Servings: 4 pizzas Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3 medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees. In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize. Cool. Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze. Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika. Spritz bread crumbs with a bit of olive oil. If using potato chips, simply sprinkle crushed potato chips over all. If not using a topping, lightly dust with paprika. Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2 c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using. If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan. Add oil to pan. Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness). Remove from heat, stir in soy sauce and peas.

In a large pot heat oil over medium heat. Add onion and cook until translucent. Add chicken to pan. Cook until chicken just begins to brown. Add peppers, garlic and ginger, cooking for 2-3 more minutes. Add stock, coconut milk, beans, raisins and curry powder. Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation: I add what ever veggies are in season that can handle a long simmer in place of the green beans: winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them. I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush. Drained and rinsed chickpeas are also a nice addition. Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw. If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed: 4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source: Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker. Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas. Also good over baked potatoes or baked sweet potatoes.

Head over to Sandra’s for Cooking Thursday. She has an Oven Chicken and Rice dish today that is naturally gluten free, as long as you be sure to use a gluten free chourico and beef broth. It sounds great! Thanks, Sandra!

Come back tomorrow for the February 2010 Once a Month Mom Gluten & Dairy Free Dinner adaptions. Remember the gluten and dairy free versions count for the Once a Month Mom Cook Off! Woo-hoo!

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To make this a really easy soup to pull together, I usually use meatballs I have made ahead for this. When I make my meatballs, 1/3 of the meatballs are made into mini-meat balls, just because they are fun to have around. If you have them, use them. If not, just use big sized meatballs.

If you do not already have premade meatballs, you can mix them up just before you start the rest of your soup using the below recipe.

Mini-meatballs

1 pound ground beef, pork or turkey (or a combo of the meats)

1 egg (or use 1 T ground flax mixed with 3 T hot water)

2 cloves garlic, minced

½ cup dry gluten and dairy free bread crumbs

3 Tablespoons fresh parsley, finely minced

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon ground pepper

Mix all ingredients together well. I use my hands. Using about 1 level tablespoon of mixture, roll mixture into balls.

You can cook the meatballs in a lightly oiled skillet, or bake them in the oven at 350 degrees until they are cooked through. You can also drop the meatballs as you shape them into your simmering soup, as a meat dumpling that cooks right in the broth. If dropping into soup uncooked, be sure to use very lean meat to make your mixture. Cover soup after last meatball is added and allow to simmer for at least 10 minutes until meatball is cooked through.

Heat oil in a large soup pan over medium-high heat. Add onion, carrots and celery to pan, cooking until onion is translucent. Add garlic, stirring and allowing to cook for 1 minute. Add kale, stock, tomatoes, tomato paste, bay leaves and Italian seasoning to pan. Bring to a boil. Reduce heat to a simmer.

Add pasta, and summer squash. Stir. Add meatballs. If meatballs are frozen, stir. If meatballs are uncooked, gently drop individually into soup. Gently fold uncooked meatballs into broth as needed to ensure all meatballs are in the broth for even cooking. Cover pan, allowing soup to simmer for 10 minutes.

To make in slow cooker: Do not use the olive oil. Add onion, carrots, celery, garlic, kale, beef stock, tomatoes, tomato paste, bay leaves, and Italian seasoning to slow cooker. If using frozen meatballs, you can also add now. Stir. If using uncooked meatballs, add one at a time to top of liquid after stirring. Cover crock and on low for about 8 hours until carrots are tender and meatballs are cooked through. About ½ hour before the end of cooking time, add summer squash and gluten free pasta. Cook for another ½ hour until pasta is tender. Stir in parsley and add salt and pepper, if needed.

Head over to Laura’s for Menu Plan Monday for lots of menu plan inspiration. For the gluten free menu plans, Cheryl at Gluten Free Goodness is our host for the Gluten Free Menu Swap this week. She has picked soups for the theme this week. Woo! I am a big soup fan and am loving the “excuse” to soup it up this week, especially with all the snow we have been shoveling. If you would like to host a week of the Gluten Free Menu swap, drop Cheryl from Gluten Free Goodness an email; she would love to hear from you!

Come back Thursday for Slow Cooking Thursday and Friday for the February 2010 Once a Month Mom Dinners gluten and dairy free adaptions. See you then!

Welcome to Gluten Free-zer Friday! Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!

To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Be sure to come back next week when the February 2010 gluten and dairy free adapted dinner recipes from Once a Month Mom are posted. OAM Mom says the adapted recipes count for the Once a Month Mom Cook Off. I am so excited! See you then!!

Roasted Veggie Stock (makes about 4 quarts)

2-3 large onions, peeled and quartered (skins washed and set aside)

4 carrots, washed and cut into 3″ lengths (tops washed and set aside)

2 medium parsnips, washed and cut into 3″ lengths – optional

1/2 pound mushrooms, cleaned and trimmed

4 tomatoes, cored – optional

5 -6 cloves garlic

1/4 cup olive oil

salt and pepper, to taste

Preheat oven to 400 degrees. Toss above ingredients with olive oil and season with salt and pepper. Place veggies on a large roasting pan. Put pan in oven and roast veggies, stirring occasionally, until vegetables are lightly browned and starting to caramelize, about 40 minutes.

Transfer vegetables to a large stock pot. Add 2 cups of hot water and 1 1/2 Tablespoons white wine or cider vinegar to the roasting pan. Scrape up browned bits from the bottom of the roasting pan and pour water into stock pot. To the stock pot add:

Bring to a boil over high heat. Reduce heat to a low simmer, simmering until veggies are very soft, about 45 minutes.

Turn off heat. Strain stock through a fine meshed sieve into a large heat resistant container. Allow to cool.

To freeze: After stock is cooled, you can package in amounts your family uses stock. I like to package 4 cup and 2 cup amounts in quart sized freezer bags. You can also freeze stock in ice cube trays. When frozen, place cubes into a larger zip-seal freezer bag, remove as much air as possible and seal. Stock cube are handy when you only need a few tablespoons of liquid in a recipe, but would prefer something more flavorful than water.

Head over to Sandra’s for Cooking Thursday. The pork sandwiches she posted last week were a HUGE hit with my family on game day. Mmmm…. Thanks, Sandra!

Today’s recipe is a hold over from our vegan days. This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by. I have brought it over to new mom’s and for friends who simply needed a little soupy love. Be sure they love mushrooms first, though! You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).

This makes a BIG pot of stew. Leftovers freeze well, or you could cut the recipe in half.

Burgundy Mushroom Stew

4 Tablespoons olive oil, divided

3-4 pounds button mushrooms, cleaned and quarted

2 large onions, chopped

6 cloves garlic, minced

6 medium carrots, chopped

6 stalks celery, chopped

2 red sweet peppers, seeded and chopped

8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)

1 1/2 cups red wine or more stock

6 large potatoes, chopped

6 Tablespoons corn starch

6 Tablespoons tomato paste

4 teaspoons dried thyme

1/2 teaspoon dried marjoram

1 1/2- 2 teaspoons salt (This depends on the stock you use. It is what I use when I use the stock below. DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)

fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)

I’m so excited this week because I am hosting the Gluten Free Menu Swap! I have picked garlic for the theme ingredient for the week. I will be adding links to everyone else’s menus throughout the day, so be sure to come back to see them all.

Also, stop by Laura’s blog, the Organizing Junkie for Menu Plan Monday for other menu inspiration. Laura put in brackets what she is cooking for her son (who has food allergies) along with each day’s meal this week.

The bifanas sandwiches (with our own gluten and dairy free buns) from Diary of a Stay at Home Mom were a big hit for the family. I didn’t have garlic powder, so I thinly sliced garlic and rolled a few pieces into each of the pork cutlets before marinading. Roasted peppers and caramelized onions topped our sandwiches off. Yummy, and great food for a game night. Thanks Sandra!

I have a poll up in the side bar if you would like to vote on what recipe you would like to see me post in February. If you have any ideas of things you would like to see posted in future months, you can leave me a comment, also. I really value your input. Thanks!

Heather at Celiac Family uses a lot of garlic like I do. She is is still digging out from the massive snow fall they had this weekend. 33″ in less than a week. Yikes! Sounds like they will stay worm and cozy, though, with the pulled pork sandwiches served with spicy slaw (I have to try that one – yum!), and her salmon with a balsamic glaze. For Valentine’s Day Dinner she is making Chocolate Creme Brulee for dessert. She has one lucky family!

Cheryl at Gluten Free Goodness has been baking up a storm while stuck at home: gluten free croissants (!!), meringues, apple crisp and brownies. Wow! She has Chai Chicken, Red Lentil Dal (one of my favorite things) and Red Pepper Chicken on the menu this week. It looks like she is treating her hubby to chocolate covered strawberries this week also. Nice! Be sure to drop her a line if you would like to host a week of the Gluten Free Menu Swap.

Esther at The Lilac Kitchen has a link to a garlic confit she has made. It sounds like it would be great to have on hand. This week she will be serving stir-fried vegs, sweet potato and parsnip sticks (I love the idea of parsnip fries), and fish. We’ll have to keep an eye out for her Daring Cooks challenge later this week. I love seeing how different cooks interpret the same recipe.